Chef and Food Blogger, Leigh Ann Chatagnier shares her delicious summer cocktail recipe for a fresh Hibiscus Margarita. Cheers!
Kick off spring with a toast to the season with the most brunch-appropriate weather. Just ahead, enjoy three refreshing cocktail recipes courtesy of Brooklyn Crafted, Santa Margherita, and Sparkling Ice. Cheers!
Delicious international cuisine doesn’t have to be complicated. In fact, French-Japanese restaurant Myn-Tu is sharing its Crispy Betsy recipe, created by Executive Chef Merryl Villacorta, for home cooks looking to treat themselves to a gourmet snack or wow guests at their next dinner party. Follow the instructions ahead to treat yourself and your guests to this tiny delight.
I wish I could tell you that I’m the kind of mom who wakes up on Saturday mornings to put together Pinterest-worthy power breakfasts for my family. But I’m really more of a McDonald’s drive-thru kinda lady. Still, there are those of you out there who can whip up a beautiful, delicious, and healthy breakfast like it’s nothing. And to you, I say, “Seriously. Why. You’re making me look bad.” For the rest of us who need a cheat sheet to achieve that level of excellence I only ever saw Mary Poppins attain, here’s the recipe for Seaspice’s Power Waffles.
If you’re wondering what to do with all those Easter leftovers, Hormel Foods is sharing these five quick and easy recipes. Read on for photos, ingredients, and instructions!
LongHorn Steakhouse recently invited me to participate in their first Annual Virtual Steaksgiving event, where I was able to draw inspiration for my own dish by trying their fall-inspired menu and speaking with Executive Chef Michael Senich for a little guidance. Here’s the recipe with pics for the menu I came up with. Hope you like it!
Thanksgiving is only a few weeks away and thanks to LongHorn Steakhouse, I’ve been getting into the spirit of things a little early. It was such a treat to be asked to participate in their first ever virtual Steaksgiving, giving me a chance to experience their new fall menu at the restaurant to get inspired for an original recipe of my own and chat with Executive Chef Michael Senich for a few pointers. Read ahead to see what he had to say.
I’m sharing three simple recipes in honor of Halloween and Dia de los Muertos. Try your hand at the Grapefruit Inferno, Blood Orange, and Corpse Survivor. Cheers!
I don’t know what compelled me to wake up at 6:45 a.m. on a Saturday and decide that making Eggs Benedict was a good idea. But when there’s a toddler tugging at your blanket and there’s more than plenty of time on a weekday morning, sleep deprivation and a hungry stomach begin making decisions one cannot argue with. So it was that in this deluded state I decided, not only was I going to make Eggs Benedict, I was going to make them Peruvian style with homemade huancaina sauce because I’d had a dream the night before that my husband and I had innovated this particular dish and it had been damn tasty. This is probably a good time to tell you that I’ve never poached an egg in my life. But, hey, there’s a first time for everything.